- 1 kilo shredded puso ng saging
- 4 slices of ginger
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tbsps. cooking oil
- 1 tbsp. vinegar
- 100 gms ground pork or shrimp meat
- 2 pcs siling haba, chopped
- 1 can coconut cream
- Salt and pepper to taste
- Add salt to prepared puso ng saging, let it sit for 20 minutes.
- Squeeze out the juice from the shredded heart.
- Sauté the ginger in the oil.
- When they turn golden brown, add the onions and the garlic.
- Sauté until it turns soft.
- Add in the ground pork or shrimp meat.
- Stir until cooked.
- Add the chopped banana heart and the vinegar.
- Cover and do not stir for around three minutes.
- Add the chillies.
- Mix everything inside the pan so the banana heart can absorb the flavor of the meat. Cook until the strips of banana heart are tender and soft.
- Add the coconut cream.
- Simmer for a few more minutes until the sauce becomes thick.
- 1 kilo pork, front leg (pata)
- 2 tbsps. whole black peppercorns
- 2 tbsps. rock salt
- 2 pcs. red onion, quartered
- 4 cloves garlic, crushed
- ½ carrot, sliced
- 1 stalk celery with leaves, sliced
- 3 pcs. laurel leaves
- Water for boiling
- 4 cups vegetable oil for deep-frying
- Spring onions for garnish
- Debone the pork leg and tie with butcher’s twine to make a log.
- Boil the pork leg in water with red onions, bay leaf, garlic, pepper corns, salt, carrots and celery for 1 ½-2 hours until pork is tender.
- Remove pork from the water and take out the twine, poke the skin with fork.
- Stuff pork pata with ginataang puso ng saging.
- Place the pork in room temp oil then heat the oil slowly.
- Cover the pot and towards the end, splash a little water into the oil to make the skin crispy. Set aside when done.
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